Tapioca Soup
Ingredients
Directions
Prepare the tapioca
Soak the tapioca in ½ cup of water for 2 hours.
Simmer the soup
Add the soaked tapioca to 2½ pints of well-seasoned broth.
Cover and let it simmer for 20 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tapioca
- Thickens the broth as its starch swells and gelatinizes during simmering.
- Broth
- Forms the liquid base and carries the main flavor of the soup.
The step that matters
Soak the tapioca for 2 hours. Dry tapioca starch granules must absorb water and swell before they can cook evenly. Soaking them first helps them hydrate fully, so they soften and thicken the broth uniformly rather than staying hard in spots.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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